Tempt your taste buds with this light yet satisfying and creamy houjicha mousse! Perfect
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 10 mins
Ready in : 20 mins Serves : 6-10 servings
INGREDIENTS:
Ingredients for Hojicha Mousse
- 2 cups/ 480ml Whipping Cream
- 21/2 tbsp Hojicha Powder, sifted
- 4 tbsp Icing Sugar
Ingredients for Cookie Base
- 10pcs Digestive biscuits
DIRECTIONS:
- For Hojicha Mousse, follow steps 2 & 3.
- Combine whipping cream, sifted hojicha powder & icing sugar. Whip on medium speed till soft peaks form.
- Using a spatula, transfer Hojicha Mousse into a piping bag with nozzle.
- Assembling of the mousse cups, follow steps 5 to 8.
- Place biscuits in Ziploc bag & crush till biscuits become finely crumbed.
- Scoop 1 tbsp of biscuit crumb into each dessert cup.
- Pipe Hojicha mousse onto biscuit crumb.
- Refrigerate & top with fresh strawberries before serving.
- Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.